Step 1

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Step 2

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Step 3

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Step 4

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Step 5

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.